Durian garden owners have a small tip: How to distinguish deep, super 'standard' chemicals, or regret it for a lifetime

Look at durian stalks

When buying durian we have to pay attention to the stem itself. Durian soaked with chemicals often wilt because of the loss of plastic, if stalked for long periods, it will fall out. Meanwhile, the stalk of durian is ripe when the finger is gently pressed to feel the wet stalk, the stem is still fresh, when brought up to smell will see a strong aroma.

The longer the fruit is left, the more the peduncle will shrink. So when buying people should choose durian fruit stalks are still fresh.

Durian

With natural ripe durian, it is easy to separate the zones, the shiny yellow, greasy and very soft durian meat. In contrast, hard-pressed durian chemicals are difficult to separate, pale yellow, eat very light, and durian meat is also more uncomfortable.

Taste

Durian is soaked in chemicals, when ripe there is no characteristic strong aroma, sometimes no smell. The durian fruit is naturally ripe and smells like a nose, and can be smelled from afar.

Knock on durian fruit

Once you have chosen which fruit, you can borrow a seller's specialized percussion stick to try on durian if you hear the "thud or boo" sound, make sure that the durian is impeccable. OK. If the sound is hard, like "curved" or "flaking", you should choose another.

Look at the shell surface

If you see a yellow-tinged crust or orange-creamed stalk on the stem, it is likely that the fruit has been impregnated with chemicals remaining on the crust.

If the durian fruit is cracked, pressing the flesh with a hard, yellowish-like finger on the finger, it is probably a chemical fruit. In addition, hard-pressed durian is hard to peel, so some sellers only separate the left middle for guests to see, not the 'left' part.